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Name: Chipotle Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 ts Salt; 6 tb Apple sauce; 4 Canned chipotles, pureed; 1/2 c Buttermilk; 1 Pam; 1 c Coarsely ground yellow; 1 c All-purpose flour; 1 1/2 ts Baking Powder; Cornmeal; 1 ts Sugar; 2 Egg whites, lightly beaten; 1/2 c Soy milk

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INGREDIENTS

1 ts Salt
6 tb Apple sauce
4 Canned chipotles, pureed
1/2 c Buttermilk
1 Pam
1 c Coarsely ground yellow
1 c All-purpose flour
1 1/2 ts Baking Powder
Cornmeal
1 ts Sugar
2 Egg whites, lightly beaten
1/2 c Soy milk

Servings

INSTRUCTIONS

1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * This was the originally recipe, but I used one 8-inch pie pan. 2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, apple sauce, and pureed chipotles 3. Put non-stick stuff on pans and immediately pour in the batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around the edges and firm. Cut each cornbread into 4 wedges. Source: Adapted from "Bobby Flays Bold American Food" (p. 167) Posted by Jessica Shawl - MPG ~ to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Chipotle Cornbread

1 ts Salt
6 tb Apple sauce
4 Canned chipotles, pureed
1/2 c Buttermilk
1 Pam
1 c Coarsely ground yellow
1 c All-purpose flour
1 1/2 ts Baking Powder
 Cornmeal
1 ts Sugar
2 Egg whites, lightly beaten
1/2 c Soy milk

1.  Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets  in the oven for 20 minutes. * This was the originally recipe, but I used  one 8-inch pie pan.    2.  In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking  powder.  Fold in the egg, buttermilk, milk, apple sauce, and pureed  chipotles    3.  Put non-stick stuff on pans and immediately pour in the batter,  approximately three-fourths of the way up.  Bake for 25 minutes, or until  the cornbread is brown around the edges and firm.  Cut each cornbread into        4    wedges.    Source: Adapted from "Bobby Flays Bold American Food" (p. 167)    Posted by Jessica Shawl - MPG ~ <jshawl@pcocd2.intel.com> to the Fatfree  Digest [Volume 15 Issue 30] Mar 2, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 8 Servings

Calories: 163
Calories from Fat: 66 (40%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.1g
Cholesterol 0.6mg		0 %
Sodium 295.6mg		10 %
Potassium 82.4mg		2 %
Total Carbohydrate 21.3g		6 %
	Dietary Fiber 1g	4 %
	Sugars, other 20.3g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 163

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